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Hi friends. I know this is a challenging Thanksgiving for many, due to the covid-19 pandemic. Thanksgiving feasts and festivities might look a little different this year. š¤
However you are planning to celebrate, with just your immediate family, just you and your significant other, or a few close family members or friends, I hope you still find ways to be thankful this year.
2020 will not be a year that we soon forget. Something that has helped me to stay positive during this uncertain time is to keep a gratitude journal.
I know, I know, this has nothing to do with sweet potato casserole, which is why you came here in the first place. But, you also came here because it’s Thanksgiving, and what better time to talk about being thankful for the good things.
We will get to the sweet potato casserole soon. Promise.
If you’re not familiar with a gratitude journal, it’s exactly what it sounds like. It’s a journal where you write down the things in your day that you were grateful for. Nothing is off limits, no object, or moment, or thought, is too small to write down.
My suggestion, if you’re a beginner, is to start by writing only 3 things you are grateful for in your day. Start small, so you don’t get overwhelmed. You can always add to it, if you feel inspired.
The process of writing them down, versus, just saying them in your head is powerful. The things you are grateful for will be more impactful, and stick with you throughout the day if they are written out.
Those moments of gratitude written down turn into positive energy within you. The more often you practice gratitude, the more easily you see the good things around you. And, the more good things you feel and see, the more positive, and happy you will feel. š
I think we all can agree we need more happy energy in 2020. Yes?
This is a practice I do every morning, to start the day off right.
P.S. I could honestly write an entire blog post about the benefits of gratitude journaling and how it has changed my life.
Seriously, let me know in the comments below, if you would like me to write a blog post about gratitude journaling. š
But, for now…..
Here are a few things I am grateful for today:
- I am grateful that the sun is shining today.
- I am grateful for my playful cat. She makes me laugh.
- I am grateful that I took the leap to start this food blog 6 years ago. It has helped me grow, personally, and professionally.
See, don’t you feel better just reading those? Some are simple, and others are a little more deep. The sky is the limit.
What are you thankful for today? Right now, this very moment?
Please, leave me a comment below. I know everyone reading this post could use some extra reasons to be more appreciative. Let’s spread the positive vibes. šš§”šššš
Being thankful for what we have doesn’t have to be reserved only for Thanksgiving Day.
Be thankful. Every. Single. Day. š
Okay, so now back to our regular scheduled programing.
Sweet potato casserole. Yes, this can certainty make your list gratitude list too. š
Sweet potato casserole. Is it a side dish? Is it a dessert?
It’s sort of a hybrid mix, I think.
Either way, you are going to love this sweet potato casserole that’s topped with a crunchy pecan streusel topping. The sweet potato filling is creamy, rich, sweet, spiced with cinnamon, and has a light soufflĆ©-like-texture thanks to some eggs. The topping is crunchy, buttery, loaded with cinnamon and sugar, and nutty pecans.
SO GOOD!!!
Are you team marshmallows on top of your sweet potato casserole?
Or team no marshmallows?!?
Obviously, I am team no marshmallows.
Marshmallows are meant for eating once a year, at a fire, smooshed between chocolate and graham crackers. IMO. š„
If you like marshmallows on your sweet potato casserole. It’s okay. You do you.
But, If you’re wanting an alternative topping, then you’ve come to the right place!
This sweet potato casserole is topped with a crunchy, pecan streusel topping that is the perfect contrast to the soft, fluffy filling. Yes, it’s still filled with sugar and buttery goodness, it’s Thanksgiving after all. I love how crunchy this topping is.
It took me 3 different streusel toppings to find the percept one.
The secret? A little egg white.
The egg white adds a nice crunch, without weighing down the topping. Such a great little secret I will use if I ever make a coffee cake or something!
Mmmm coffee cake…something to add to my list of recipes to make. Yes? š¤¤
Can I make sweet potato casserole in advance?
Yes, partially. Here’s how:
You can boil the sweet potatoes in advance, mash them. Assemble the casserole into it’s dish. Allow it to cool, cover, and store it in the fridge for up to 2 days in advance.
Once your ready to bake, make the streusel topping. Then bake as normal. You may need to increase the cooking time since the potatoes are no longer hot.
More thorough directions in the notes of the recipe card below.
Does leftover sweet potato casserole re-heat well?
Yes. It’s not as good as fresh, but it re-heats pretty darn well in the oven.
If you have a lot leftover I would store it in the casserole dish, covered in the fridge, and re-heat it in the oven for a crispy topping.
It’s still good re-heated in the microwave, but the topping doesn’t stay crunchy.
What if I want to double the sweet potato casserole recipe for a larger crowd?
(Like, for Thanksgiving 2021, post pandemic, right? š)
You can simply click on the “2x” button on the recipe card below and it will automatically calculate the ingredients for a 9×13 baking dish. I know, so handy, right?
You may need to increase the cooking time for a larger serving.
Can I make sweet potato casserole gluten free?
Yes.
Simply swap the all purpose flour in the topping for an all purpose 1 for 1 gluten free flour blend.
I hope you enjoy this sweet potato casserole as much as we did.
I don’t want to call it a healthier twist on traditional sweet potato casserole then the kind topped with marshmallows – there is still quite a bit of sugar and butter in this. But, I do want to call it the better version of sweet potato casserole. š (That’s just my opinion, of course).
It’s so good with all of those fall flavors. The smooth, buttery sweet potatoes, cinnamon, and nutmeg, plus crunchy, nutty pecans.
I don’t think sweet potato casserole can be anymore perfect, for me.
This sweet potato casserole will for sure make your thankful list this year.
Hope everyone has a happy, and safe Thanksgiving this year. Be thankful for all the little things this year. They are what truly matter anyways.
Sending loving vibes to you and your family, always, but especially this year.
And, in case you need to hear it today: thank you for being you and spreading your joy. Thank you for being here, and making my recipes. You are awesome! š
P.S. I won’t be sharing a post next week (Weds, the 25th). I am taking time off to fully be present for the Holiday. I hope you can too. I will be back with another recipe for you the following week.
Much Love,
Emily
More Thanksgiving sides for you to enjoy:
- roasted carrots with orange honey glaze
- Instant pot garlic mashed potatoes
- green bean casserole from scratch
- roasted butternut squash and Brussels sprouts with pomegranate
- favorite cranberry apple pear sauce
Did you make this recipe? Please be sure to leave a comment down below, along with a star rating. I love hearing from you, and this helps my blog to grow and be seen by more people. Thanks so much friends. I appreciate you.
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Sweet Potato Casserole with Pecan Streusel Topping
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 6 to 8 1x
- Category: sides, Thanksgiving, easy
- Method: Instant pot/boiling, baking
- Cuisine: gluten free, vegetarian
- Diet: Gluten Free
Description
Sweet potato casserole is a great Thanksgiving side dish. The fluffy sweet potatoes are topped with a delicious crunchy pecan streusel topping that’s laced with cinnamon. So YUM!
Ingredients
- 3/4 cup chopped pecans
SweetĀ potatoes
- 2 pounds sweet potatoes (about 2 to 3 medium potatoes), peeled, and cubed into 1 inch pieces
- 3/4 teaspoon kosher salt, divided
- 1/4 cup unsalted butter, room temp
- 1/4 cup brown sugar (or more, if needed, depending on how sweet your potatoes are)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 whole eggs, room temp
- 1 teaspoon pure vanilla extract
Pecan streusel topping
- 2 tablespoons butter, cubed, softened at room temp
- 1/4 cup + 2 tablespoons brown sugar
- 1/4 cup all purpose flour (see notes)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon kosher salt
- 1 to 2 teaspoons egg white, room temp
Instructions
- Prepare: Be sure to leave all the eggs, and butter, for both the filling, and topping out at room temp for at least 2 hours, maybe 4, if your kitchen is cold.
- Toast the pecans: Preheat your oven to 350 degrees Fahrenheit. Spread the pecans onto a small rimmed baking sheet. Toast for 5 minutes, tossing halfway through. You will know the pecans are done when they turn golden brown, and smell nutty. Be careful not to burn them. Once toasted, remove, set aside, and allow them to cool. Keep the oven on.
- Boil the sweet potatoes: I like to boil my potatoes using my Instant pot (directions for stovetop are in the notes below). Place 3/4 cup hot water in the bottom of a 6 QT instant pot, or other electric pressure cooker, add 1/2 teaspoon of the salt, mix until dissolved. Place the steamer basket into the instant pot. Add the cubed sweet potatoes onto the steamer basket. Lock the lid of your instant pot, turn the nozzle to “sealing”. Set the instant pot to high pressure, and set the timer to 8 minutes. Once the time has elapsed, carefully force release the steam, but turning the nozzle to “release”. Remove the lid, and drain the sweet potatoes. Place the drained sweet potatoes back into the now empty instant pot insert.
- Whip the sweet potatoes: Add the 1/4 cup butter to the hot sweet potatoes. Use a potato masher, or an electric hand mixer to whip, or mash the potatoes until smooth. I recommend using the electric hand mixer for a smoother consistency. Use a spatula to stir in the remaining 1/4 teaspoon of kosher salt, along with the brown sugar, cinnamon, and nutmeg. At this time, taste and make any flavor adjustments, as needed. Keep in mind that the streusel topping is very sweet, so the potatoes don’t need to be crazy sweet.
- Add the eggs: In a small bowl, whisk the eggs and vanilla together. Whisk in about 2 tablespoons of the hot potatoes into the eggs to temper them. Then, gradually whisk the eggs into the sweet potatoes until well combined. Transfer the sweet potato mixture to an 8×8 baking dish, and smooth out into an even layer, set aside.
- Make the streusel topping: In a medium bowl add the brown sugar, all purpose flour, cinnamon, nutmeg, and salt, mix until well combined. Toss in the toasted, and cooled pecans. Add the 2 tablespoons room temp cubed butter. Use a fork, or clean hands (hands are easier), to cut the butter into the flour and sugar mixture. Then add 1 teaspoon of egg white and mix that together, add another 1 teaspoon if the mixture seems too dry. Your goal is to have a crumbly, dry mixture that sticks together in clumps (See photo in post) – be careful not to add too much egg yolk, otherwise you’ll end up with a paste.
- Bake: Sprinkle the streusel topping over the baking dish filled with the sweet potato. Bake in the preheated 350 degree oven for 25 to 30 minutes, or until the top looks browned and feels hard to the touch. If the topping is getting too browned, but doesn’t look dry enough you can add foil to the top.
- Cool: Allow the casserole to cool for 5 minutes.
- Serve: Serve the casserole hot. Store any leftovers in an air tight container.
Notes
Sugar: You can swap the brown sugar that’s in the filling for a coconut sugar, or maply syrup. However, I recommend sticking to brown sugar for the topping since coocnut sugar melts differently then granulated sugar.
Nuts: You can sub the pecans for walnuts, or even almonds. Really, any kind of nut would work here.
Gluten Free: To make this recipe gluten free, simply swap the all purpose flour in the topping with an all purpose 1 for 1 gluten free flour blend.
Serving size: If you want to make a 9×13 dish of sweet potato casserole you can double the recipe, simply hit the “2X” button in the recipe card above, and it will automatically calculate the ingredients for you. The baking time might need to be increased though.
Make ahead: To make any of this casserole in advance you can toast the pecans in advance, and even cook the sweet potatoes in advance and spread it into the casserole dish. Allow the sweet potatoes to cool completely.Ā Cover and store it in the fridge for up to 2 days. When you are ready to bake, allow the casserole to come to room temp, and just before baking make the streusel topping. Continue with directions as normal, however, you may need to add 5 to 10 minutes or cooking time on since the sweet potatoes aren’t hot.
Stovetop directions for boiling sweet potatoes: Place the cubed sweet potatoes into a large stock pot. Add enough cold water, just until they are covered. Add 1/2 teaspoon salt. Bring to a boil, reduce to a simmer, and simmer for 15 to 20 minutes, or until the potatoes are fork tender. Drain and place the potatoes back into the pot. Proceed with the directions above to make the casserole. Note: if you cook the sweet potatoes this way, rather then the instant pot,Ā you may need to increase the total cook time for the recipe.
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